Best 7 Strufoli I Recipes

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Struffoli is a traditional Italian Christmas dessert hailing from the Campania region of Italy. This unique pastry is made from a dough that is flavored with eggs, sugar, flour, and lemon zest, then cut into small pieces and fried until golden brown. The struffoli are then coated in a sweet honey syrup and decorated with colorful sprinkles or chopped nuts. Struffoli is a delicious and festive treat that is sure to be a hit at your next holiday gathering.

Here are our top 7 tried and tested recipes!

STRUFFOLI



Struffoli image

Struffoli are little balls of dough in a honey/sugar glaze, with nonpareil sprinkles. My grandma always made them for Christmas, but since she can't do it anymore, I came up with my own variation that she loves because mine are a little bit sweeter than the traditional bread-like ones. Also, they have to be formed into a tower...it's tradition.

Provided by Jess

Categories     Bread     Quick Bread Recipes

Time 45m

Yield 8

Number Of Ingredients 10

4 eggs
¼ cup white sugar
¼ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ cup all-purpose flour, or as needed
2 cups vegetable oil for frying, or as needed
½ cup honey, or more to taste
½ cup white sugar, or more to taste
1 tablespoon rainbow nonpareil sprinkles, or to taste

Steps:

  • Beat eggs, 1/4 cup white sugar, 1/4 cup vegetable oil, and vanilla extract together in a bowl; stir in baking powder. Slowly stir flour, about 1 tablespoon at a time, into egg mixture until a soft dough forms. Roll dough into small balls.
  • Heat 2 cups vegetable oil in a large saucepan to 350 degrees F (175 degrees C) or until you see little waves on the bottom of the saucepan.
  • Working in small batches, fry dough balls in the hot oil until lightly browned, 2 to 3 minutes per batch. Transfer struffoli to a paper towel-lined plate using a slotted spoon.
  • Heat honey in a saucepan over medium-low heat. Slowly mix 1/2 cup sugar, a few tablespoons at a time, into honey until sugar is melted and glaze is smooth, about 5 minutes.
  • Transfer struffoli to a large bowl and pour glaze over the top; toss quickly to evenly coat before glaze hardens.
  • Form struffoli into a tower-shape or Christmas tree-shape on a serving plate. Sprinkle nonpareils sprinkles over the struffoli.

Nutrition Facts : Calories 303.4 calories, Carbohydrate 41 g, Cholesterol 93 mg, Fat 14.8 g, Fiber 0.1 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 97 mg, Sugar 37.4 g

STRUFFOLI



Struffoli image

Provided by Food Network

Categories     dessert

Time 15m

Yield 15 servings

Number Of Ingredients 9

6 eggs
1 cup granulated sugar
1/2 pound butter
4 1/2 cups all-purpose flour
4 vanilla beans
2 tablespoon baking powder
1 gallon vegetable oil
1 pound honey
1 small jar candy sprinkles

Steps:

  • Break the eggs and whisk. Put eggs through a strainer to make sure they are mixed properly. Add sugar to eggs and mix immediately to prevent sugar from burning eggs. Bring butter to room temperature. Flake butter into the flour.
  • Split vanilla beans and scrape out the seeds and add them to the sugar/egg mixture. Put mixture into a mixer and mix (using dough hook) and slowly add the flour. Let dough rest in a cool dry place.
  • Roll out the dough into small quantities. Cut dough into 1/2-inch strips and cut 1/2-inch pieces from the strips. Place the 1/2-inch squares onto a baking pan.
  • Put vegetable oil into a large pot and bring to 350 degrees. Fry small quantities of the dough squares in the oil and when golden brown, place onto a baking pan lined with paper towels to absorb excess oil. When all dough is fried, let cool to room temperature.
  • In a saucepan, heat the honey (not to a boil) and add small quantities of the fried dough to the pan. Stir lightly with a large slotted spoon. Remove from saucepan and place onto a serving plate and sprinkle with candy sprinkles.

STRUFOLI I



Strufoli I image

Italian cookie also known as honey clusters. My family has made these every Christmas for years. We make several batches and like to use a little extra chocolate. Walnuts or pine nuts also work in place of almonds. If the batter is to sticky add a little extra flour. Good luck.

Provided by Nancy

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 9

4 eggs
2 ½ cups all-purpose flour
16 ounces honey
½ vanilla bean, halved lengthwise
4 tablespoons chopped semisweet chocolate
½ cup blanched slivered almonds
1 (1.75 ounce) package multicolored sprinkles (jimmies)
1 cup vegetable oil for frying
⅓ cup confectioners' sugar for decoration

Steps:

  • Place eggs in bowl and beat until they have tripled in volume. Add flour gradually until well blended (do not use all the flour). The dough should remain slightly sticky.
  • Transfer to floured board. Cut off a piece at a time. Using a little flour, if needed, roll between your hands to form pencil shapes.
  • Cut into 1/4 inch pieces. Place each on floured cloth. In a large pan on top of the stove, heat oil to 375 degrees F (190 degrees C). Deep-fry pieces about 1/2 cup at a time, turning constantly until golden. Drain and set aside. (Note: after several batches, dough begins to turn brown quickly. This means it is time to change the oil)
  • In large pan, bring honey to boil with vanilla bean. Discard bean. Place deep-fried pieces into hot honey and toss until all are coated. Cool and stir in chocolate, nuts, and multi-colored jimmies. Place on plate, shaping firmly into tall cone. Sprinkle with confectioner's sugar.

Nutrition Facts : Calories 491.9 calories, Carbohydrate 90.8 g, Cholesterol 93 mg, Fat 12 g, Fiber 2.2 g, Protein 9.2 g, SaturatedFat 2.4 g, Sodium 39.7 mg, Sugar 59.4 g

STRUFFOLI



Struffoli image

Provided by Giada De Laurentiis

Categories     dessert

Time 4h12m

Yield 8 to 10 servings

Number Of Ingredients 18

2 cups flour, plus extra for dusting
1 large lemon, zested (about 2 teaspoons)
1/2 large orange, zested (about 2 teaspoons)
3 tablespoons sugar
1/2 teaspoon fine sea salt
1/4 teaspoon baking powder
1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature
3 large eggs
1 tablespoon white wine, such as pinot grigio
1 teaspoon pure vanilla extract
Canola oil, for frying
1 cup honey
1/2 cup sugar
1 tablespoon lemon juice
1 1/2 cups hazelnuts, toasted (see Cook's Note)
Vegetable oil cooking spray
Sugar sprinkles, for decoration
Powdered sugar, for dusting, optional

Steps:

  • For the dough: In the bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder. Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla. Pulse until the mixture forms into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  • Cut the dough into 4 equal-sized pieces. On a lightly floured surface, roll out each piece of dough until 1/4-inch thick. Cut each piece of dough into 1/2-inch wide strips. Cut each strip of pastry into 1/2-inch pieces. Roll each piece of dough into a small ball about the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.). In batches, fry the dough until lightly golden, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. (The rested and quartered dough can also be rolled on a floured work surface into 1/2-inch thick logs and cut into equal-sized 1/2-inch pieces. The dough pieces can then be rolled into small balls and fried as above).
  • In a large saucepan, combine the honey, sugar, and lemon juice over medium heat. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove the pan from the heat. Add the fried dough and hazelnuts and stir until coated in the honey mixture. Allow the mixture to cool in the pan for 2 minutes.
  • Spray the outside of a small, straight-sided water glass with vegetable oil cooking spray and place in the center of a round platter. Using a large spoon or damp hands, arrange the struffoli and hazelnuts around the glass to form a wreath shape. Drizzle any remaining honey mixture over the struffoli. Allow to set for 2 hours (can be made 1 day in advance). Decorate with sprinkles and dust with powdered sugar, if using. Remove the glass from the center of the platter and serve.

STRUFFOLI



Struffoli image

Provided by Nigella Lawson

Categories     Dessert     Fry     Christmas     Kid-Friendly     Edible Gift     Honey     Christmas Eve     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 10 or up to 16; essentially a Christmas centerpiece

Number Of Ingredients 10

2 tablespoons semolina
6 eggs
1 tablespoon sugar
zest 1 unwaxed lemon, finely grated
2 tablespoons olive oil
3-3 1/3 cups flour, plus more for rolling
1/2 teaspoon baking powder
2 1/2-3 quarts flavorless vegetable oil, for frying
1 1/2 cups honey
approx. 2 teaspoons Christmas sprinkles, to decorate

Steps:

  • Get out a large, rimmed baking sheet and shake the semolina over the base. And get out another tray (it doesn't have to be a baking sheet) and line it with a double layer of paper towels. Set both aside while you get on with the dough.
  • Beat the eggs, sugar, finely grated lemon zest, and 2 tablespoons of olive oil until frothy. Gradually add about 2 2/3 cups of the flour and the baking powder, and mix to a dough. If it is too sticky, then add more flour and keep kneading, using either your hands or a freestanding mixer fitted with a dough hook, until you have a smooth, pliable dough. This doesn't take very long: probably around 3 minutes or 5 by hand.
  • Flour your work surface and turn out your dough. Then divide the dough into 10 roughly equal pieces, each about the size of a golf ball. Take 1 ball and roll it into a rope approx. 1/2 inch thick, then with floury hands divide this into about 20 small pieces, and roll each piece between your hands (flouring them again if this helps) to make marble-sized balls.
  • Place the formed balls of dough on the semolina-sprinkled baking sheet, as you shape them. Repeat the process with the remaining golf-ball-sized portions of dough: you should make a staggering 200 of the tiny balls!
  • Heat the vegetable oil in a wide, heavy pan-about 11 inches diameter and at least 6 inches deep-and then when the oil is at 375°F but no higher (you can leave a preserving or candy thermometer in, if you want), or a piece of bread sizzles and browns immediately when dropped in the pan, you can begin to cook the dough balls. Regulate the temperature and keep a careful eye on the pan and the oil all the time.
  • Gently lower, using a mesh scoop or perforated spoon, about 15 little dough balls at a time. At first they will sink and then, as they cook, they'll float to the surface and begin to turn golden brown. This will take up to about 1 minute depending on how many you have in at a time, but be ready to fish them out with your mesh scoop or perforated spoon onto the paper towel-lined tray as soon as they become the right golden color. And keep watching your pan.
  • Continue to cook them in batches-making sure the oil returns to the correct temperature but doesn't get too hot or bubble too vigorously-until they are all fried; you can pile them up on the tray without harm. Now turn off the heat under the oil pan, and move on to the adhesive and assembly stage.
  • Pour the honey into a roasting pan that can go on the stove, and heat very gently until it becomes runny-a matter of moments, so do not leave the pan-then take it off the heat.
  • Tip all of the fried dough balls into the warmed honey and, using a soft spatula, turn them gently to coat them. Get out a large plate or cake stand with a slight lip or rim and, with wet hands, check the balls are not too hot then pick up the sticky balls and arrange them around the outer edge of the plate in the shape of a bobbly wreath, leaving just a small empty circle in the middle. Do not worry about symmetry or perfection or counting dough balls here, please.
  • Wash the honey from your hands and shake your chosen sprinkles over the sticky wreath, then stand back and admire, before placing your creation where others can do likewise. These struffoli are best, to my mind, eaten on the day they're made. Use a scoop or spoon and fork to serve. It will be a sticky affair, but that's part of their charm.

STRUFFOLI



Struffoli image

An Italian Christmas tradition. They are little "dough" balls that are fried in oil. Then covered in honey followed chopped nuts (in our family the addition of chocolate sprinkles). This is my Sicilian grandmother's recipe. It is our families last holiday food preparation to be done every year on Christmas Eve as a group effort. I HOPE THAT YOU ENJOY THESE ITALIAN TREATS AS MUCH AS WE DO.

Provided by JERSEY FLOURCHILD

Categories     European

Time 1h

Yield 14-18 serving(s)

Number Of Ingredients 9

3 eggs
1/4 cup Crisco
1/4 cup sugar
1 teaspoon vanilla extract
2 -3 1/2 cups flour
canola oil (for deep frying)
honey
3/4 cup medium chopped walnuts
1/3 cup chocolate sprinkles (optional)

Steps:

  • Put the Crisco and sugar in bowl of mixer. Beat till blended and light.
  • Add eggs and vanilla extract. Beat till blended.
  • Add 2 cups of flour and mix well. Add more flour in half cup measurements till you have a nice rollable dough.
  • Divide the dough and with a floured counter top and hands roll into long ropes between 1/4"-1/2" thick and then cut ropes with a bread knife into about 1/4" balls. This may seem like it will take a long time but it goes very quickly as I enlist my whole family to take part.
  • Fry the balls in hot oil till they are golden brown. Remove and put the fried balls in a bowl (with paper towel on bottom) large enough to hold all the struffoli. Remove the paper towel once all struffoli are done.
  • Heat 1 cup of honey in a small saucepan. No need to make it too hot, just warm. Pour honey over the struffoli balls. Sprinkle with walnuts and in our family's case chocolate sprinkles.
  • The struffoli can then be put into whatever serving dish you like. I use one with a lid as they should be covered when stored. In my house that is on the kitchen island for easy munching.
  • After they have sat over night they will need a good stir as the honey sets to the bottom. They may need more honey as well as they absorb it as they sit.

GRANDMA HELEN'S STRUFFOLI



Grandma Helen's Struffoli image

This is an Italian Christmas Tradition. This is my moms family recipe and is tried and true. It is quite festive and makes a nice holiday gift too.

Provided by Steve P.

Categories     Dessert

Time 1h

Yield 1 Large Holiday Platter, 12 serving(s)

Number Of Ingredients 11

2 cups flour
1/2 teaspoon baking powder
4 tablespoons sugar
4 eggs
2 teaspoons vegetable oil
1 teaspoon vinegar
1/2 teaspoon vanilla extract
1 fluid ounce whiskey (rye, bourbon, or Canadian is fine but not Scotch)
3 cups honey (Traditionaly we have always used Golden Blossom brand if not available use pure clover honey)
oil (for deep frying) or shortening (for deep frying)
multi colored sprinkles (These are the little round hard sprinkles rather than the soft elongated ones used on ice cream cone)

Steps:

  • Mix all dry ingredients together in a large bowl.
  • Add all liquid ingredients (Except honey) to dry to form a dough.
  • Knead dough well to incorporate all ingredients.
  • For balls roll dough out in 1/4 inch round strips like pencils.
  • Cut the pieces at small intervals with an angle cut.
  • How far apart you make the cut is your judgment call, as the smaller the spacing the smaller the balls and vice versa.
  • Mom likes the look leaving them as is with the angle cut giving a unique shape to the balls as they fry.
  • If you prefer perfectly rounded balls, you can roll the pieces in the palms of your hands like miniature meatballs before frying.
  • For ribbons cut some of the dough in flat strips about 1/2 inch wide preferably using a crimped edge cutting wheel as it gives a fancy serrated edge to them.
  • Form loops or bow shapes with the ribbons and deep fry balls and ribbons separately until golden brown (ribbons as they are flat will cook quicker than the balls).
  • Drain on absorbent paper.
  • Heat honey in a deep pot until it starts to thin out and become pourable.
  • Remove from heat.
  • Dip bows and ribbons in warm honey and set aside.
  • Add balls to the honey and toss to coat.
  • Transfer balls to holiday platter and top with the ribbons and bows.
  • Or you can mound the balls to look like a Christmas tree and decorate with bows on the sides.
  • Sprinkle with multi colored sprinkles.

Nutrition Facts : Calories 386.7, Fat 2.5, SaturatedFat 0.7, Cholesterol 62, Sodium 42.7, Carbohydrate 90.1, Fiber 0.7, Sugar 73.9, Protein 4.5

Tips:

  • Use fresh ingredients: Fresh ingredients will give your struffoli the best flavor. If you can, use organic ingredients whenever possible.
  • Make sure the dough is well chilled before frying: This will help the struffoli hold their shape and prevent them from becoming too greasy.
  • Fry the struffoli in small batches: This will help to ensure that they cook evenly.
  • Don't overcrowd the pan: Overcrowding the pan will cause the struffoli to stick together and become soggy.
  • Drain the struffoli on paper towels: This will help to remove any excess oil.
  • Coat the struffoli in honey while they are still warm: This will help the honey to soak into the struffoli and give them a delicious glaze.
  • Sprinkle the struffoli with chopped nuts or sprinkles: This will add a festive touch and make your struffoli even more delicious.

Conclusion:

Struffoli are a delicious and festive Italian dessert that is perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. If you are looking for a unique and delicious dessert to try, struffoli are a great option.

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